- 1⁄2 c Burgundy Wine
- 1 t Brandy Extract
- 1 Onion (thinly sliced)
- 1 Bay Leaf
- 1⁄2 clv Garlic (crushed)
- 1⁄4 t pepper
- 1⁄2 t salt
- 1 lb Beef (lean, cubed, visible fat removed)
- 1⁄2 t Ham Base
- 1⁄4 t Bouillon (beef)
- 1 T Tomato Paste
- Butter Spray (or a few drops of olive oil)
- 1⁄4 lb Mushrooms (fresh, sliced)
Marinade: In zip lock bag, combine wine, extract, onions, parsley, bay leaf, garlic, pepper & salt. Mix well; add cubed beef. Close bag; marinate in the refrigerator for 2 days (yes, days).
Bourguignon: Preheat oven to 300F. Remove meat from vegetables and marinade; reserve marinade. Heat nonstick skillet over med-high heat. Add meat, brown on all sides. Transfer meat to separate baking dish. To skillet, saute onions until browned; remove & place in dish with meat. To skillet, add ham base, beef bouillon, tomato paste, garlic, remaining marinade, salt and pepper to taste. Stir/scrape skillet to loosen up bits. Add this liquid to meat/onion mix. Bake 2-3 hours, stirring occasionally; add water as needed. 15 minutes before meat is done, add 5 sprays of butter spray to a skillet over med-high heat. Add mushrooms; saute for 5-10 min, or ‘til lightly browned. When meat is done, drain juices from meat & veggies. (During weight loss phase of MF, we can’t consume liquid but can serve to others.) Add mushrooms to meat mix, stir & serve. Weigh 5 oz portion of meat; enjoy with veggies.